4 pork chops (about 1 lb.)
3 can Campbell's cream of mushroom soup
1/2 c. sour cream
1/4 c. water
1 tbsp. chopped parsley
4 c. thinly sliced potatoes
Salt and pepper

In skillet, brown chops. Blend soup, sour cream, water and parsley. In 2 quart casserole alternate layers of potatoes, sprinkled with salt and pepper, and sauce. Top with chops. Cover. Bake at 375 degrees for 1 1/4 hours. 4 servings.